Bold Creole Seafood Gumbo with Herb Infusion

Recipe Collection: Dinner

Bold Creole Seafood Gumbo with Herb Infusion transports your taste buds to Louisiana with a pescatarian masterpiece brimming with shrimp, crabmeat, and oysters. This dish is a celebration of Creole cuisine, featuring a rich blend of aromatic herbs and spices that create a warm, inviting flavor profile. Perfect for gatherings or cozy family dinners, this gumbo is versatile enough to serve with rice or crusty bread.

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Overview

Dive into the rich and flavorful world of Creole cuisine with this Spicy Creole Seafood Gumbo. This dish combines succulent shrimp, crabmeat, and oysters with a medley of aromatic herbs and spices, creating a symphony of flavors that will transport you straight to the heart of Louisiana. Perfect for a special occasion or a comforting family meal, this gumbo is sure to impress with its depth and complexity.

Diet Type

Pescatarian

Allergies

Shellfish

Cuisine

Creole

Serving Size: 8

Cooking Time: 565 minutes

Ingredients

• 1 Pound (lb) shrimp, peeled
• 5 Quarts (qt) water
• 4 Medium carrots, sliced
• 4 Medium onions, quartered
• 0.5 Bunch celery, sliced
• 2 Whole bay leaves
• 3 Whole garlic cloves, sliced
• 2 Sprigs fresh parsley
• 5 Whole cloves
• 1 Teaspoon (tsp) black pepper, ground
• 1 Tablespoon (tbsp) dried basil
• 2 Teaspoons (tsp) dried thyme
• 0.5 Teaspoon (tsp) cayenne pepper, ground
• 0.5 Tablespoon (tbsp) white pepper, ground
• 1.5 Teaspoons (tsp) paprika
• 0.5 Teaspoon (tsp) dried oregano
• 16 Ounces (oz) crabmeat
• 1 Whole bay leaf, torn
• 1 Teaspoon (tsp) salt
• 0.75 Cup corn oil
• 2 Cups onion, minced
• 2 Cups celery, minced
• 2 Cups green bell pepper, minced
• 1 Teaspoon (tsp) garlic, minced
• 3 Tablespoons (tbsp) file powder
• 2 Teaspoons (tsp) hot pepper sauce
• 1.5 Cups tomato sauce
• 1 Pint oysters, drained

Steps

1. Preheat your oven to 375°F (190°C).
2. Shell and devein the shrimp, reserving the shells. Refrigerate the shrimp. Spread the shells on a baking sheet and bake until dried and slightly browned.
3. In an 8-quart pot, combine 5 quarts of water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, black pepper, basil, and thyme. Add the roasted shrimp shells. Bring to a boil, then reduce to a simmer for 5-7 hours, adding water as needed.
4. Strain the stock, pressing out all liquid from the solids. Return the liquid to the pot and reduce to 2-3 quarts. Strain through a cloth for clarity if desired.
5. In a small bowl, mix the cayenne, white and black peppers, paprika, thyme, oregano, torn bay leaf, and salt. Set aside.
6. In a large heavy pot, heat the corn oil over medium heat. Add onions, celery, and bell pepper, increasing heat to high. Stir frequently, adding garlic, file powder, hot pepper sauce, and the spice mixture. Cook for 5 minutes.
7. Stir in the tomato sauce and reduce over high heat. Add 7 cups of the prepared stock, bring to a boil, then simmer for 1 hour.
8. Just before serving, add the shrimp, oysters, and crabmeat. Cover and let stand for 5 minutes. Turn off the heat and let the gumbo rest for 10 minutes before serving.

Enjoy your Spicy Creole Seafood Gumbo with a side of steamed rice and garnish with fresh herbs for an authentic Creole experience!